Sips & Tips for Joe's Seafood, Prime Steak & Stone Crab

November's Sommelier Series takes us back to Napa, featuring four selections from one of our favorite producers at Joe’s, DuMOL. Stop by November 20 – November 26 for a taste of this amazing winery.

Viognier is found in the northern parts of the Rhone Valley of France, where it is often blended with Marsanne and Roussanne to create a full bodied and highly aromatic white wine. The 2014 DuMOL, Lia, Viognier, Russian River Valley, California ($9 3oz / $18 6oz) is packed with notes of honeysuckle, white blossom, and nectarine, and shows a subtle minerality.  Apricot and tangerine on the palate harmonize perfectly with Joe’s delicious Seafood Pasta.

A perennial favorite of the Joe’s team, the 2014 DuMOL, Chardonnay, Russian River Valley, California ($12 3oz / $24 6oz) is a natural pairing for Joe’s famous Stone Crab claws. Fresh citrus notes followed by hints of peach, nectarine, and a touch of lemongrass pave the way for a powerful palate of stone fruit and sage.  The smoky finish is the final bow for this fantastic wine.

We’ve been spoiled by an abundance of exceptional Pinot Noir producers emerging from the Russian River Valley over the past decade.  The 2014 DuMOL, Pinot Noir, Russian River Valley, California ($14 3oz / $28 6oz), an elegant wine with great finesse, is at the top of our list.  The strong mineral edge, mingling with dark fruit and sweet spice, partners very well with herb roasted chicken.

Andy Smith (winemaker) has an impressive resume, which includes winemaking stints at Larkmead, Gemstone, and Paul Hobbs. His 2014 DuMOL, Cabernet Sauvignon, Napa Valley, California ($20 3oz / $40 6oz), has been praised as one of Napa’s finest. Using only Cabernet from Spring Mountain & Coombsville, the wine exhibits aromas of cassis and blackberry. The palate is rich and savory, with intriguing notes of sage, pine needle, and a hint of cedar.   This is a great glass to enjoy with our 24 oz Bone-In Rib Eye.